Friday, December 14, 2012

Veggie Eats: Tofu Tahini Scramble

*Published on MindBodyGreen.

You won’t be disappointed with this creamy vegan-friendly dish! This scramble has a sweet and spicy Asian flare, and is super quick and easy to make. 

The coconut oil gives the dish its sweetness, and the tahini gives it a nutty, warm flavoring. 

I served my tahini scramble over baby kale, chard, and spinach, but it would be just as yummy over a quinoa or brown rice. 

Makes 2-3 servings

Coconut Oil, 3-4 Tbsp
Garlic cloves, 2
Tahini 2-3 Tbsp
Tamari, 1 Tbsp
Lemon, juice of 1
Brussel Sprouts or Broccoli
Edamame, 1/4 cup
Garbanzo Beans, 1/2 cup
Tofu, crumbled
Garlic Chili Sauce or Siracha, optional

In a large skillet, heat the coconut oil, garlic, and the juice of half of a lemon. Once the oil and garlic have heated together, add the brussel sprouts. On medium heat, cover the brussel sprouts for 10-15 minutes to soften. Once the brussel sprouts are almost soft, turn down heat to low. Add tofu, edamame, garbanzo beans, tahini, tamari, and juice of half of a lemon. 

Scramble together until all ingredients are married, and add garlic chili sauce or siracha to taste!

I like to make an additional tahini sauce to drizzle on the greens before topping with the scramble.  In a separate bowl, mix together tahini, lemon juice, and tamari for an extra creamy dressing.

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